Raspberry Amaretto Sour One egg white (Vital Farms chicken egg) 10 raspberries 1/2 oz fresh lemon juice 1/2 oz fresh lime juice 2 bar spoon of simple syrup 2 bar spoons of agave nectar syrup 2 1/2 ounces of Amaretto (make your own from my almond liqueur recipe here) 3 dashes of Angostura aromatic bitters Settled Angostura garnished foam. Small shiny bubbles. Egg whites and coil. This coil is larger than I usually use. This one was in the space I was working. Second visual. You don’t need a coil to get foam like this. Shaking harder is necessary. Last bit of foam before letting the cocktail settle. Remove the coil from the strainer. Place into a mixing tin. Crack the egg and remove the egg yolk adding the whites to the tin. Dry shake the egg until soft peaks form. In another mixing tin add raspberries. Muddle. Then add raspberries with all other ingredients to the egg white foam. Dry shake some more. Remove the coil and add ice. Shake until the tin is cold. Double stain using a fine strainer to eliminates any particulates. Three dashes of Angostura bitters once the foam settles. Swirly swirl a design. * Bar Chef Notes: an excellent foam can be achieved without a coil. A longer shake is required. Express citrus peel. Aquafaba can be a substitute for vegan version. Glass: Coupe Glass Garnish: Angostura Bitters Swirl Raspberries Amaretto Sour Please enjoy responsibly Look at that color. Almost too pretty to drink. Almost. Where to buy the goods? Blonde Behind the Bucket Storefront of course. I may receive compensation from eligible purchases.
almond liqueur in a bucket Today’s drink? Amaretto on the rocks with an orange twist. Essentially, it’s an almond liqueur. This liqueur is made in my California kitchen, not in Italy. Despite that, I still feel a little Italian when I enjoy it. You may feel the same way too. Before we start making it, what is amaretto? Amaretto is a nutty, vanilla-tasting liqueur with a slightly bitter flavor and a cherry finish. The first amaretto was said to be made in the 1500’s by a couple in Saronno, Italy. It is recommend to be consumed as a digestif or shaken with an egg white for a sour cocktail. It can also be served neat, on the rocks (my choice today), alongside coffee, or with scotch (one of my favorites). Making your own amaretto can impress your guests. I have brought this and my Irish cream (premium content recipe coming soon) to many a dinner parties and given them as hostess and holiday gifts. The rich bottled goodness could be mistaken and rival those on the shelves in our markets, proving a perfect toast to perfection. If I so say so myself.. For the almond liqueur Ingredients: 1 gallon water 6 cups of sugar 1 x 16 ounces of dark corn syrup 1 Tablespoon of decaf coffee 2 ounces of vanilla 3 ounces of almond extract 2 pints of vodka Method: Combine water, sugar and corn syrup and boil for 50 minutes. Add instant coffee and cool. When cool add extracts and vodka. Store in a glass jar with a lid or vessel of choice. For the drink 2 ounces of almond liqueur Orange twist Pour 2 ounces of almond liqueur over ice. Express twist and rim the glass. Toss peel into glass. Glass: bucket glass Garnish: neatly trimmed orange peel (show and tell making of orange peel garnish click here) Please drink responsibly and be of the legal drinking age Where to buy the goods? Blonde Behind the Bucket Storefront. *please know I may receive commissions for eligible purchases, thank you so much.